Pasta Peperonata

Ingredients

• 2 red peppers, deseeded and sliced
• 2 yellow peppers, deseeded and sliced
• Extra virgin olive oil
• Sea salt and freshly ground black pepper
• 2 red onions, peeled and finely sliced
• 2 cloves of garlic, peeled and grated
• 2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
• 2 tablespoons red wine vinegar or balsamic vinegar
• 2 handfuls of grated Parmesan cheese
• Optional: 2 heaped tablespoons mascarpone cheese or crème fraîche
• 455g/1lb rigatoni, penne or spaghetti

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